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Gluten-free squash and chestnut bake recipe
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33 ratings
This nutty bake is made with butternut squash, chestnuts and forestière mushrooms and is ideal for sharing with the family on chilly days or as part of a festive celebration. Serve this vegan and gluten-free recipe with a simple green salad for a winning dish. See method
Ingredients
- 4 tbsp olive oil
- 1 medium onion, diced
- 1 garlic clove, crushed
- 800g butternut squash, cut into 2.5cm chunks
- 250g pack chestnut mushrooms
- 2 tbsp chopped rosemary or thyme leaves
- 180g pack cooked and peeled chestnuts, crumbled if large
- 250ml dairy-free alternative to cream
- 3 tbsp chopped parsley
- 25g shelled pistachios
- 25g pine nuts
- 25g sunflower seeds
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
2060kj
494kcal
25%
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Fat
33g
47%
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Saturates
4g
20%
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Sugars
16g
18%
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Salt
0.9g
16%
of the reference intake
Carbohydrate 39.8g
Protein 10g
Fibre 5.7g
Method
- Preheat oven to gas 6, 200°C, fan 180°C. Heat the oil in a large pan over a medium heat and cook the onion, garlic and butternut squash chunks for 10 mins, stirring occasionally, until softened. Add the mushrooms and rosemary or thyme and cook for a further 3-4 mins until the mushrooms have softened, then add the chestnuts.
- Pour in the cream and continue to heat for a further 2-3 mins until the cream bubbles. Remove from the heat and season generously to taste. Stir again, then transfer to a 1.8ltr gratin dish.
- Put the parsley, nuts and seeds in a food processor and whizz until finely chopped yet still retaining some chunky pieces. Scatter over the butternut squash mixture in the gratin dish and bake for 15-20 mins until piping hot and lightly golden in places. Serve with gluten-free bread and a simple dressed green salad, if you like.
See more Vegan recipes